I’ve been working on a Food story about burgers that go beyond the usual ground beef patty topped with cheese.
Recently, I spoke with barbecue champ Chris Hart, who has a new cookbook with his team partner, chef Andy Husbands — “Wicked Good Burgers: Fearless Recipes and Uncompromising Techniques for the Ultimate Patty” (Fair Winds Press, $22.99) — that includes burgers made with everything from salmon belly to beets.
During our conversation, Hart professed his love for Atlanta’s famous Holeman & Finch burger, calling it “awesome.”
And last week, the Serious Eats “A Hamburger Today” feature had an online review of the burgers at The General Muir.
Atlanta’s Todd Brock came to praise chef Todd Ginsberg’s new dinner creation that’s simply called The Burger but is loaded with house-cured-and-smoked pastrami, Gruyere cheese, caramelized onions, Russian dressing and pickles on an onion roll:
Do you like your burgers plain or fancy?
Made with proteins other than beef?
What’s the best burger in Atlanta, right now?
— Bob Townsend, for the AJC Food and More blog.